Bluefin tuna cheek and foie gras wrapped in bacon - Balfegó
Elaboration Preparation - Cook the cheek in a Roner at 65ºC for 18 minutes - Score the foie gras in the frying pan and set aside - Place the bacon slices
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at balfego.com.
Ingredients
- 2 slices of Balfegó bluefin tuna cheek
- 50 g Foie gras
- 100 gr Port Sauce
- 4 Iberian bacon strips
- Parsnip soup (for serving)
- Raspberries (for serving)
- Almond crumbs (for serving)
- Salt
- Pepper
- EVOO
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